Reviewer:

Excellent recipe! Like some other comments, I used 2 cans of soup (1 condensed cream of mushroom (low fat) and 1 condensed cream of celery) to get more sauce. I also added the potatoes, onion and baby carrots. The whole family loved it! My husband couldn't stop raving about it and my son had not only seconds but thirds!! I will definitely make this again. Thanks for the recipe!

Reviewer:

I loved how simple and delicious this recipe was! I didn't change the recipe, but the cooking time was a bit too long - I needed about maybe 3 1/2 hours or a bit less. Other than that, I'd love to do this easy one again!

Reviewer:

I found this recipe after breaking my crock pot on the day I intended to put a roast in it and it was a lifesaver for an easy oven roast. I doubled the mushroom soup as suggested and put in an extra 1/2 packet of onion soup, but I won't add extra onion soup mix again, as I made it too salty. (Everyone else thought it was great) This is a great and easy recipe and unless you want extra gravy, the original recipe is perfect as it is posted.

Reviewer:

I have been making this for years. It is a great way to fix a roast!! My changes are: I make a few slits in the roast and insert garlic clove halves. I use low sodium soup and I use one can of cream of mushroom soup and one can of cream of celery soup. And I add a little Worchestershire sauce, maybe a tablespoon. The best thing is, I use my crock pot!! So I put it in the crock pot in the morning and dinner is ready by evening. You can also use the same recipe but instead of a roast, use stew meat. Serve on buttered poppy seed noodles or rice. YUM!!!

Reviewer:

I would have to stay normally I cook my roasts in the crockpot but this recipe I did in the oven and it's really good. I think I may now slow cook some of my other means in the oven instead of the crockpot. I did though add some minced garlic.